As you'd expect, Delia has plenty of lovely roast recipes up her sleeve, allowing you to put together a classic Sunday roast lunch or dinner for family and friends. Take a look at the How to Cook section of the site too, wherre you'll find advice on making the perfect gravy, roast potatoes and classic sauces.
one of Delia's old favourite recipes for roast potatoes but with a new twist, a flavouring of saffron – not too much, just a hint.
Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.
Plump little quail are the ultimate in single-serving foods...and very easy to cook and serve (no carving needed!). If you can't find vine leaves, use foil instead.
Braising sprouts in wine and adding bacon lifts them to the realm of something really exciting...even those who claim to hate sprouts will enjoy them when cooked like this.
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
For Delia, this lovely recipe brings back childhood memories of how her mother used to cook rabbit - simply, on a bed of onions covered with bacon and the stuffing alongside. Time to revive a tradition maybe?
This is it – the best method of roasting duck I've found to date, and of all the lovely sauces, this one – made with dried sour cherries – is the loveliest.
The root vegetables in this seem to absorb the meat flavour, which makes them extra good.
These lovely peppers can be made in advance, so are perfect for entertaining as a starter - full of flavour, colour and intense flavours of Italian vegetables.
Parsnips and curry spices make a wonderful combination, with the heat of the spices offsetting the sweetness of the root vegetables. This is a great dish to serve with curry or as a side dish.
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